Serves 2 15 mins Prep 35 mins Cooking
Serves 2 15 mins Prep 35 mins Cooking
1
Preheat the oven to 200C. Prepare a baking tray by lining it with parchment paper.
2
Clean the potatoes and cut lengthways, then cut the halves into two (so you have 4 pieces of potato). Cut each quarter lengthways right down in the middle to make wedges. You should have about 8 wedges.
3
Mix the potato wedges with the oil, salt and pepper and toss to combine ensuring each wedge is coated. Transfer the seasoned potatoes to a lined baking tray on a single layer and bake for 30-35 minutes, flipping once.
4
Meanwhile dissolve the stock cube in a jug with 100ml boiling water. Finely dice the onion. Drain the beans and rinse.
5
Heat a medium sized frying pan on a medium-high heat. Add the beef, onion, and garlic. Cook for 5 mins, then add the jerk paste and cook for 2 mins. Add the stock, passata and beans. Simmer for 10 minutes.
6
Combine the yoghurt with the mint and a pinch of salt.
7
Serve the jerk beef and beans topped with the minted yoghurt on top of the crispy wedges!
